~republished for a little weekend cooking inspiration 2015~
~more recently updated recipes~
In 2005-2006, only white rice appeared on A Veggie Venture. So you'd never guess that the "house rice" is actually brown rice and how often it makes the menu. Here, brown rice is a kitchen staple, right along with broccoli and chicken stock. Why the recipe reticence, then? Well, my "house recipe" for rice comes from Cook's Illustrated, the folks who test and test and test again, until a dish comes out exactly right, defying myth and tradition – unless myth and tradition actually work. So like most food writers and food bloggers, I hesitate to give away their hard-earned techniques, as much as I appreciate them.
But brown rice is so good for us – and the Cook's Illustrated rice so nutty- and buttery-tasting and yes, foolproof – that I asked for permission to share it online. And lo, they said yes! So if you've struggled with brown rice – wet and soupy? burnt and crunchy? – look no further. This is YOUR recipe, just as it's been mine week-in and week-out for almost two years.
If you're not a Cook's Illustrated subscriber, let me recommend the magazine as a great resource for experienced and new cooks alike. The recipes are real and reliable and without pretension. The testers go out of their way to eliminate unneeded steps and calories both. But if extra steps and calories pay off? Well, they'll say so and why. The technique tips, the product tips, the tool tips, the appliance tips? Well, they're terrific too.
And to fulfill (or encourage!) yearnings for country living, sit down with a fresh cup of hot coffee and a thick slice of fresh bread to savor Christopher Kimball's essays about rural Vermont. It's a must-read for me, something to look forward to and to think back on.
So yes, Cook's Illustrated, many thanks. For permission to reprint your recipe, to be sure, but also for issue after issue of reading and recipes worth both time and dare I say? the price of a subscription.